Prep 5 mins
Cook 15 mins
Cubes of silken tofu simmered in a spicy sauce, with pork and spinach. This is my favorite, so I usually make a double recipe!
- 3 ounces pork (I usually use a little pork loin chop)
- 16 ounces soft tofu (try to get the freshest tofu you can get, made locally)
- 1 cup chicken broth
- 3 tablespoons soy sauce (plus an extra splash)
- 1 tablespoon dry sherry
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 2 teaspoons Asian chili sauce (this is pulpy, mashed red chili peppers, with the whole seeds included. Look for Huy Fong, a small j)
- 2 -4 bunches Baby Spinach
- 1 green onion
- 1⁄2 teaspoon sesame oil
- steamed white rice
- Start your rice cooker.
- Dice the pork into tiny cubes, stir in a splash of soy sauce, and set aside.
- Cut the silken tofu into 1/2 inch cubes and set aside. Be gentle with your tofu, the soft kind is delicate and comes apart easily.
- Combine the chicken broth, soy sauce, sherry, sugar, and salt, and set aside.
- Heat up the vegetable oil in a wok, deep skillet, or dutch oven.
- when the oil is very hot, add the chili sauce and garlic. Stir for 30 seconds, just enough to wake up the flavors, but not enough to burn the garlic.
- add the diced pork and stir, cooking for another minute or so. (It will cook more later).
- Add the tofu and pour in the sauce. Stir once gently, being careful not to break up the tofu.
- Bring the sauce up to a boil and braise uncovered for 5 minutes or so. (How long you want to braise it depends on how saucy you want it to be--the longer it boils, the more the liquid will reduce.).
- Dice the green onion, white and green parts together.
- After 5+ minutes, the tofu will take on a nice reddish brown color from the sauce. At this point, mix cornstarch and water to make about a tablespoon of goopy paste, and stir into the boiling sauce. Throw about 4 handfuls of baby spinach onto the top and cover, cooking for another 2 or 3 minutes.
- When your spinach is wilted and the sauce is "clingy", gently stir in the green onion and 1/2 tsp of sesame oil.
- Serve on top of lots of steamed white rice.